This soup is both simple and elegant, perfect for weeknight meals or special gatherings. It’s naturally gluten-free, vegetarian, and can be easily made vegan. The velvety texture and sweet, nutty flavor of the squash are enhanced by aromatic herbs and a hint of spice, making it a soul-warming dish you’ll return to again and again. Plus, it stores well and tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Butternut squash (peeled, seeded, and cubed)
Onion
Garlic
Carrot
Celery
Olive oil or butter
Vegetable broth or chicken broth
Fresh thyme or sage
Ground nutmeg
Salt
Black pepper
Optional: coconut milk or cream for extra richness
Directions
In a large pot, heat olive oil or butter over medium heat. Add chopped onion, carrot, and celery. Sauté until vegetables are soft, about 5–7 minutes.
Add garlic and cook for 1 minute, until fragrant.
Stir in the cubed butternut squash, thyme or sage, salt, pepper, and nutmeg. Cook for a few more minutes to let the flavors develop.
Pour in the broth, bring to a boil, then reduce the heat and simmer for 20–25 minutes or until the squash is very tender.
Remove from heat. Use an immersion blender to puree the soup directly in the pot, or transfer it in batches to a blender.
If using, stir in coconut milk or cream for a richer finish.
Taste and adjust seasoning as needed. Serve hot.
Servings and timing
This recipe makes about 4 to 6 servings. Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes
Variations
Spicy Butternut Squash Soup: Add a pinch of cayenne pepper or chopped chili for some heat.
Apple Twist: Add a peeled, chopped apple for a touch of natural sweetness.
Coconut Curry Version: Stir in curry powder and finish with coconut milk for a Southeast Asian flavor.
Roasted Version: Roast the squash, onion, and garlic before blending for deeper caramelized flavor.
Creamy Vegan: Use coconut cream or cashew cream for a dairy-free creamy version.
Storage/Reheating
Let the soup cool before storing in airtight containers. Refrigerate for up to 4 days. Freeze for up to 3 months. Reheat gently on the stovetop over medium heat, stirring occasionally. If the soup thickens during storage, thin it with a little broth or water when reheating. Microwave in 1–2 minute intervals, stirring between each.
FAQs
Do I need to peel the butternut squash?
Yes, for this soup you should peel the squash, as the skin doesn’t blend well and can affect the smooth texture.
Can I use frozen butternut squash?
Absolutely. Frozen cubed butternut squash is a great time-saving alternative and works just as well.
Can I make this soup ahead of time?
Yes, it stores well in the fridge and the flavors actually deepen over time, making it ideal for meal prep.
How can I thicken the soup?
If you prefer a thicker texture, simply reduce the amount of broth or simmer longer to let the soup reduce.
Is this soup vegan?
It can be. Use vegetable broth and skip any dairy, or substitute with coconut milk or another plant-based option.
What can I serve with butternut squash soup?
Crusty bread, a green salad, or grilled cheese sandwiches pair beautifully with this soup.
Can I roast the squash first?
Yes, roasting the squash gives a richer, sweeter flavor. Just roast at 400°F for 25–30 minutes before adding to the pot.
What spices work well in this soup?
Nutmeg, cinnamon, ginger, and curry powder are all great additions to enhance the flavor.
Can I use an immersion blender?
Yes, an immersion blender is perfect for pureeing the soup directly in the pot. Just be cautious with hot liquids.
How long does it last in the fridge?
Properly stored, it will last up to 4 days in the refrigerator.
Conclusion
Butternut Squash Soup is a wholesome and delicious meal that’s as versatile as it is comforting. With its naturally sweet flavor and velvety texture, it’s perfect for fall and winter, yet light enough to enjoy year-round. Whether you’re looking for a quick weeknight dinner or a beautiful appetizer, this soup delivers warmth and satisfaction in every spoonful.
Butternut Squash Soup is a smooth, creamy, and nourishing dish made with butternut squash, aromatic vegetables, and warm spices. Naturally gluten-free and vegetarian, it’s cozy enough for weeknights and elegant enough for special occasions.
Author:Catherine
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 to 6 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
1 large butternut squash, peeled, seeded, and cubed (about 6 cups)
2 tablespoons olive oil or butter
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
4 cups vegetable broth (or chicken broth)
2 teaspoons fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1/2 cup coconut milk or cream (optional, for extra richness)
Instructions
In a large pot, heat olive oil or butter over medium heat. Add chopped onion, carrot, and celery. Sauté for 5–7 minutes until softened.
Add garlic and cook for 1 minute until fragrant.
Stir in cubed butternut squash, thyme, salt, pepper, and nutmeg. Cook for 2–3 minutes to develop flavor.
Pour in broth and bring to a boil. Reduce heat and simmer for 20–25 minutes until squash is very tender.
Remove from heat. Use an immersion blender to puree the soup in the pot, or transfer in batches to a blender until smooth.
If desired, stir in coconut milk or cream for extra richness.
Taste and adjust seasoning as needed. Serve hot.
Notes
Add cayenne or chili for a spicy version.Stir in a chopped apple for natural sweetness.For a coconut curry twist, add curry powder and finish with coconut milk.Roast the squash before cooking for a deeper, caramelized flavor.Use frozen squash cubes for a quicker option.Stores in fridge up to 4 days or freeze up to 3 months.
